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182 BEEF AND PORK LOAF

114 lbs. round steak, ground
| large pork chop, ground

2 onions, chopped

| cup milk

4 soda biscuits, rolled

1% teaspoon salt

1g teaspoon pepper

Sage (if desired)

| egg

Method:—Combine _ ingredients,
form into a loaf and bake 1 hour in
moderate oven of 350 degrees.

183 ROAST LEG OF VEAL WITH
DRESSING

Remove bone, wipe meat with
damp cloth, fill with dressing given
below and skewer into shape. Lay
slices of salt pork over top, roast in
hot oven of 450 degrees for 25
minutes, then reduce temperature
to 375 degrees and cook until
tender. Baste frequently and, when
partly cooked, add salt and pepper
Serve with brown gravy.

Dressing
2 cups stale bread crumbs
| cup ground salt pork
14 cup minced celery tops
| tablespoon minced parsley
14 teaspoon each, salt and pepper

Method:—Combine ingredients
and mix thoroughly.

184 VEAL CUTLETS
21% l|bs. veal (from round)
| egg

| tablespoon water
Bread crumbs

Salt

Pepper

4 tablespoons dripping
Tomato sauce

Method:—Wipe meat and cut
into pieces for individual serving,
removing bone, skin and tough
membranes. Skewer small pieces of
meat together with tooth picks.
Beat egg and water so that white is
well broken but not light. Roll meat
in sifted, seasoned bread crumbs,
dip in egg, then in crumbs again.
Melt dripping in frying pan and,
when hot, brown cutlets quickly on
both sides and cover with tomato
sauce (see Recipe No. 688). Place
lid on pan; then cook in slow oven of
300 degrees for 1 hour.

185 VEAL LOAF

2 lbs. veal

14 |b. fat salt pork

14 cup dry bread crumbs

| tablespoon lemon juice

2 tablespoons tomato catsup
Salt

Pepper

1 onion

| egg
14 cup milk
| tablespoon chopped parsley
Method:—Select lean veal, re-
move skin, and chop fine with salt
pork. Add crumbs, lemon _ juice,
tomato catsup and _ seasonings,
browning minced onion in a little
fat before adding. Beat egg and add
to first mixture with milk. Mix well
and pack in loaf pan, smooth evenly
on top and bake in slow oven of
300 degrees for about 11% hours.

186 CALVES’ LIVER AND BACON

1 lb. calves’ liver
4 cup Purity Flour
114 teaspoons salt
ly |b. bacon

PURITY FLOUR

_* BEST FOR ALL YOUR BAKING +